So, it has been a few months since my last post. I had fallen off the Paleo wagon during my trip to North Carolina. It was expected or maybe even planned but I made it through most of the trip until we all got sick! My little boy had it first - the flu, in fact he had a cold most of the trip - then I got it the day before we had to fly home. We ended up extending our trip another week. Needless to say we spent most of March in North Carolina. Other than the sickness we had a wonderful trip.
During the trip I was feeling very dizzy and weak - I wasn’t sure if this was from the diet (I had read that you can go through “withdrawal” - but 2 months in??) or lack of sleep ( I spent many nights up much later than usual watching - Ugh Im so embarrassed to say - I stayed up way past my bedtime watching Dallas - ok I admitted it ). I started giving the diet a lot of thought and I think I was not understanding the point of why I choose this diet. I was not thinking about the food as a whole - what it was, why I needed it and what it was doing to my body. The reason I choose to do the Paleo diet was because I wanted to put better foods into my body. Foods that would nourish and support me. After 60 days I did not feel better in fact I felt worse. I realized my body didn’t respond well to higher fat diets and I need more carbs to fuel my day than I was giving myself.
Its been a week now since I have been back on board - I have been putting better thought into what I am eating and why I am eating it. I am back down the 6 pounds I had lost having the flu then put on once I was over the flu. I have realized potatoes (any and all kinds!) need to be in my diet - the complex carb provides sustained energy throughout the day (which I need with an 18 month old who needs very little sleep ). I have also added in Raw cheese on occasion (just because it is DELICIOUS!!) Throw in a few corn tortillas if there is tacos around and I will not pass up a delicious bowl of lentil soup. I realize it is not strict paleo but I need to do what makes me feel amazing!
This was in the airport on our way to N.C.!
I try to plan my meals all paleo but sometimes you end up with something so amazing that adding some raw cheese is like the icing on the cake!! What is a word for better that delicious? I don’t know, but that is what this was!! Last night i tried my had at making zucchini lasagna - before I go any further it was pretty much the best thing I have made in a while. I was so excited about putting this creation together i didn’t bother to look up any other recipes for direction. With that said, it was defiantly a presentation fail :(
This was todays lunch - Leftovers!! My favorite!
Beefy (and cheesy) Zucchini Lasagna
3 medium sized zucchini (organic if possible)
1 lb. grass fed beef
1 16 oz can crushed tomatoes (fire roasted would be delicious too!)
A few sprigs of fresh basil
2 cups spinach (organic if possible)
2 garlic cloves (organic if possible)
1 medium yellow onion (organic if possible)
4 ounces raw cheddar cheese
4 tablespoons of MY PALEO PESTO (i will include the recipe below)
2 TBSP olive oil
1. In a small sauce pan add olive oil over medium heat. Once warm add 1 clove chopped garlic. Stir until fragrant. Add in the can of crushed tomatoes along with julienned basil. Let this simmer as long as you like! Also, add salt and pepper to taste as you go!
(Adding a splash of red wine at the end before you assemble the masterpiece will add to the sauce - This was my grandmas trick!)
2. Slice your zucchini - I sliced mine round because I am terrified of my mandolin! But slice them up how ever you like - about 1/4 inch think.
This is the most important step (This is the step I forgot!!) Lightly salt your zucchini to take out most of the water - this will keep your lasagna from getting to soupy!
Let the zucchini sit while you dice up your onion and begin browning your ground beef.
3. Brown your ground beef with the 2nd minced garlic clove. Once your beef is about done add in the onion and spinach, Cook until the onion begins to be come translucent and the spinach is wilted.
4. Use paper towel to remove the water from the zucchini. You want to soak up as much water as you can - and also some of the salt too.
5. Once your beef is browned you can begin layering your dish! I used an 8x8 pyrex dish.
sauce - zucchini - beef mixture - cheese - sauce - zucchini - pesto - beef mixture - cheese - sauce - cheese
I would suggest refrigerating it for a few hours but if you don’t have the time pop it into the oven!
375 degrees for 45 minutes covered - 15 minutes uncovered
Let it set up for about 15 minutes ounce out of the oven!
My Paleo Pesto
I have been making pesto about once a week for a few weeks now. I love it and so does my son!
I usually add 1 bunch of basil, 1 garlic clove, 4 cups spinach, salt & pepper to taste, 1/2 cup Pumpkin seeds (you can use any seed or nut), & 1/4 cup - 1/2 cup olive oil - then each time I add something different - artichoke hearts, cheese, cilantro, etc.
Pesto is amazing - I tend to keep mine a little thick - Parker likes to eat it by the spoonful. You can also add a few teaspoons of vinegar to a few tablespoons of pesto and have an amazing dressing!!
I hope you love it!